I have made raw falafel several times now, but honestly this time I nailed it. In the past I have used whole carrots, instead of pulp, which leaves a more watery mess and less appealing texture. I have been using pulp more and more often in my recipes, which really has me feeling better as a consumer.
Falafel are very versatile. They go well on lettuce or kale salads, or can be wrapped in your favorite raw wrap of collard leaf. You can even top a raw pizza with them. No dehydrator is necessary, but if you want to pop them in for a few hours that is another option. Good dressing pairings are lemon-tahini (as pictured) or a nut/seed-based taziki.
The green pulp I refer to in the ingredients can be just about any leafy green. Mine was a mixture of kale, collards, cilantro, and celery. Feel free to use dill, spinach, basil, lettuce, chard, or even your carrot tops. But don't juice Carrot Top because that would be an icky mess and the police would be involved. (Okay, sometimes I say things just to see if anyone is paying attention.)
2 1/2 cups of carrot pulp (leftover from the juicer)
3/4 cup sun-dried tomatoes (soaked)
3/4 cup brazil nuts
1/4 cup of green pulp (leftover from juicer)
1/4 cup flax seeds
2 tablespoons coconut aminos
1 teaspoon apple cider vinegar
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon nutritional
Celtic sea salt to taste
Put all ingredients, except for the green pulp, in a food processor and blend into an even mixture. Add the green pulp and pulse once or twice (you want a bit of color separation and texture). Roll into ball roughly 1-inch in diameter (I find small tends to taste better). Place balls on a cloth or paper towel for at least 15 minutes to absorb excess moisture. Serve as desired.